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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)

Development and characterization of a flavoring agent from oyster cooker effluent.

The general composition of concentrated oyster cooker effluent (OCE) was 80% moisture, 6.7% total nitrogen, 2.4% glycogen, and 8.5% ash. Optimum conditions for enzymatic hydrolysis of OCE were 50 degrees C, 2 h of reaction time, 0.1% amylase mixture (alpha-amylase plus glucoamylase), and 0.2% protease NP. Hydrolysis of OCE led to an increase in free amino acids, with taurine comprising approximately 20% of the total. Inosine monophosphate was predominant (456 mg/100 g) among nucleotides and related compounds. Enzyme hydrolysis increased extractable nitrogen by approximately 2-fold. Trimethylamine, trimethylamine oxide, and total creatinine levels were not affected by enzyme treatment. Predominant aroma-active components of enzyme-hydrolyzed OCE included 2-acetyl-1-pyrroline and 3-(methylthio)propanal. Results of this study may help alleviate the wastewater disposal problem currently caused by OCE.[1]


  1. Development and characterization of a flavoring agent from oyster cooker effluent. Kim, D.S., Baek, H.H., Ahn, C.B., Byun, D.S., Jung, K.J., Lee, H.G., Cadwallader, K.R., Kim, H.R. J. Agric. Food Chem. (2000) [Pubmed]
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